A delightful twist on classic spaghetti, featuring savory sausage, aromatic garlic breadcrumbs, and a touch of red wine for depth.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Cut the sausage into bite-sized pieces and cook in a skillet over medium heat until browned.
Ensure the sausage is evenly browned for maximum flavor.
Deglaze the skillet with red wine, scraping up any browned bits, and let it reduce slightly.
Use a wooden spoon to scrape the skillet to avoid scratching.
Toast the breadcrumbs in a small fry pan over medium-low heat until golden, then mix with minced garlic and chopped parsley.
Stir constantly to prevent burning.
Fry the eggs in butter in a skillet until the whites are set but the yolks remain runny.
Cook the eggs to your preferred doneness.
Combine the cooked spaghetti with the sausage and wine mixture in the skillet, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the spaghetti on plates, topping with the garlic breadcrumbs and a fried egg on each portion.
Garnish with extra parsley for a fresh touch.
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